Sweet, tropical mango blended into a silky-smooth sorbet with a touch of lime — this easy and refreshing frozen dessert is exactly what I reach for when I need to cool down on a warm day. It’s bright, naturally sweet, and a breeze to make.
Why You’ll Love This Recipe
I love this mango sorbet because it’s both simple and stunning. With just a few ingredients, I get a vibrant dessert that feels indulgent but is naturally fruity and light. It’s perfect for entertaining or when I just want a quick frozen treat that doesn’t require an ice cream maker.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Simple Syrup:
1 cup granulated sugar
1 cup water
For the Sorbet:
16 ounces frozen mango
1/4 to 1/3 cup simple syrup (to taste)
1 tablespoon fresh lime juice
Optional Garnish:
Fresh mint sprigs
Fresh raspberries
Directions
- Make the Simple Syrup: In a small saucepan, I combine the sugar and water. I bring it to a gentle simmer over medium heat, stirring until the sugar dissolves completely. I remove it from the heat and let it cool fully.
- Make the Sorbet: In a food processor, I add the frozen mango, 1/4 cup of the cooled simple syrup, and lime juice. I blend for about 3 minutes, scraping the sides as needed, until the mixture is smooth and creamy. I taste and adjust the sweetness by adding more syrup if needed.
- Serve or Freeze: I enjoy it right away for a soft-serve consistency. For a firmer texture, I transfer it to a shallow freezer-safe container, cover it with plastic wrap and a lid, and freeze for 30 minutes to 1 hour.
- Garnish (Optional): When serving, I sometimes top it with fresh raspberries and mint sprigs for extra color and flavor.
Servings and timing
Prep Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 135 kcal per serving
Variations
Sometimes I blend in a bit of pineapple or peach with the mango for a tropical fruit mix. I also like using honey or agave instead of simple syrup for a different kind of sweetness. For a spiced twist, I add a pinch of chili powder or ginger.
Storage/reheating
I store leftover sorbet in an airtight container in the freezer for up to a week. If it becomes too firm, I let it sit at room temperature for a few minutes before scooping. I stir it briefly to restore the smooth texture before serving.
FAQs
Can I use fresh mango instead of frozen?
Yes, I can use fresh mango chunks, but I recommend freezing them first for the best texture and easier blending.
Do I need an ice cream maker?
No, I make this sorbet entirely in a food processor or high-speed blender. No special equipment needed.
How do I know how much syrup to use?
I start with 1/4 cup and add more to taste depending on the sweetness of the mango and my preference.
Can I make this ahead of time?
Yes, I often make it a day in advance and let it soften slightly before serving.
Is this recipe vegan and dairy-free?
Yes, it’s naturally vegan and free of dairy or added fats.
Conclusion
This mango sorbet is one of my favorite warm-weather desserts. It’s smooth, fruity, and so easy to make at home. Whether I’m hosting or just craving something sweet and refreshing, this recipe always hits the spot.
Print
Mango Sorbet
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Sweet, tropical mango blended into a silky-smooth sorbet with a touch of lime — this easy and refreshing frozen dessert is the perfect summer cool-down.
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 16 ounces frozen mango
- ¼ to ⅓ cup simple syrup (to taste)
- 1 tablespoon fresh lime juice
- Fresh mint sprigs (optional garnish)
- Fresh raspberries (optional garnish)
Instructions
- Make the Simple Syrup: In a small saucepan, combine sugar and water. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool completely.
- Make the Sorbet: In a food processor, add frozen mango, cooled simple syrup (start with ¼ cup), and lime juice. Blend for about 3 minutes, scraping the sides as needed, until smooth and creamy. Adjust sweetness by adding more syrup if desired.
- Serve or Freeze: Enjoy immediately for a soft-serve consistency, or transfer to a shallow freezer-safe container. Cover with plastic wrap and a lid, then freeze for 30 minutes to 1 hour for a firmer texture.
- Garnish (Optional): Serve topped with fresh raspberries and mint sprigs for a beautiful presentation.
Notes
- Use ripe, frozen mango chunks for the best flavor and texture.
- The simple syrup can be made in advance and stored in the fridge for up to 2 weeks.
- To make it vegan and refined sugar-free, substitute maple syrup or agave nectar to taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 135
- Sugar: 28g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
